Description
This Blackcurrant No-Churn Ice Cream recipe offers a luscious, creamy frozen dessert bursting with the vibrant tartness of blackcurrants. It requires no ice cream machine, combining gently cooked blackcurrants with whipped double cream and sweetened condensed milk for an easy yet indulgent treat perfect for summer or any time you crave a refreshing fruity dessert.
Ingredients
Scale
Fruit Mixture
- 500g blackcurrants, fresh or frozen (400g defrosted if frozen)
- Zest of 1 lemon
- Juice of ½ lemon
- 4 tbsp water
Ice Cream Base
- 600ml double cream
- 397g can sweetened condensed milk
To Serve
- Remaining blackcurrants (about 100g) for topping
Instructions
- Cook the Blackcurrants: Place 400g of the blackcurrants in a large saucepan with the lemon zest, lemon juice, and 4 tablespoons of water. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 6-8 minutes, stirring occasionally, until the blackcurrants have broken down and the liquid has reduced and thickened slightly.
- Strain the Fruit: Remove the saucepan from heat and allow the mixture to cool slightly. Pass the cooked fruit through a fine sieve into a mixing bowl, pressing with the back of a spoon to extract all the juice. Discard the leftover pulp and stalks in the sieve and set the extracted fruit juice aside.
- Prepare the Ice Cream Base: In a large mixing bowl, combine the double cream and sweetened condensed milk. Whisk the mixture until it becomes thickened but not stiff, creating a soft, creamy texture.
- Combine and Freeze: Gently fold the strained blackcurrant juice into the whipped cream and condensed milk mixture until evenly incorporated. Pour the mixture into a freezer-safe container and seal with a lid.
- Freeze the Ice Cream: Place the container in the freezer and let it freeze for at least 6 hours, or until firm.
- Serve: Remove the ice cream from the freezer about 30 minutes before serving to soften slightly. Scoop into bowls and top each serving with the remaining fresh blackcurrants for an extra burst of flavor and texture.
Notes
- If fresh blackcurrants are unavailable, frozen blackcurrants work well; be sure to fully defrost before use.
- The lemon juice and zest balance the sweetness, but you can adjust the amount to suit your taste preferences.
- Use a fine sieve for straining to ensure smooth ice cream without seeds or pulp.
- Whisking the cream until thick but not stiff is crucial to achieving a creamy texture without becoming whipped cream.
- Freezing time may vary slightly depending on your freezer; ensure the ice cream is completely firm before serving.
- For an extra touch, consider swirling in whole blackcurrants or additional fruit after folding in the juice.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: blackcurrant ice cream, no churn ice cream, easy fruit ice cream, summer dessert, creamy blackcurrant treat
